Jean-Georges Vongerichten, Mark Bittman

Oven-roasted zucchini

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Large chunks of zucchini turn buttery when roasted; these thin slices have some of that quality but also gain a measure of crispness. With the garlic, oil, and thyme, this is a sensational technique to use for a too-often bland vegetable. The zucchini is also great at room temperature.

Ingredients

  • 1 pound zucchini
  • 3 tablespoons extra-virgin olive oil
  • 2

Method

  1. Preheat the oven to 500°F. Wash and trim the zucchini and cut them the long way into slices ¼ inch thick (a mandoline is a good tool for this, but you can easily do it by hand).
  2. Spread half the olive oil in the bottom of a baking pan. Spread the zucchini